I have opened Four very unique and completely different restaurants.
FOOD AND BEVERAGE MANAGER (Current Employee) – Lake Lure, NC – June 17, 2017
A typical day at work consisted of emailing first thing in the morning. Shift meetings are a big impact in the restaurant so I always made sure to do this before opening to allow servers and management to have a great and healthy work place. I managed on average about 32 employees a day. Lunch wasn't our busiest time of the day but I was always there just in case I was needed due to staffing lower in the morning. At night however we served on average about 165 people a night in the busy season and about 85 in the slow season.
Throughout the day I would visit every table to ensure nothing but excellence was being given to the guest. I assisted in the food orders and putting the stock up, same with beer, wine, and liquor. (On Wednesdays I would pick the liquor up and deliver it to the restaurants.) I would usually end the night making sure the place was closed, side work charts signed off, clean floors, tables, etc. Then I would lock the place up and return to do it all again the next day.